Lets compare vitamin content per 7 ounces of Whole Sorghum Flour vs Boiled California Red Kidney Beans:
Whole-grain Sorghum Flour has 2.6 times more Vitamin B1, 8.3 times more Vitamin B3, 2.5 times more Vitamin B5 and 3.1 times more Vitamin B6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3 times more Vitamin B9 and 1.5 times more Vitamin C than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Boiled California Red Kidney Beans have similar amounts of Vitamin B2 per 7 oz.
Both Whole-grain Sorghum Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A in 7 oz.
Comparing minerals per 7 ounces for Whole Sorghum Flour vs Boiled California Red Kidney Beans:
Whole-grain Sorghum Flour has 2.6 times more Magnesium, 4 times more Manganese, 2 times more Phosphorus, 10.2 times more Selenium and 1.9 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 5.5 times more Calcium, 1.3 times more Potassium and 6.5 times more Water than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Boiled California Red Kidney Beans have similar amounts of Copper and Iron per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Whole-grain Sorghum Flour has 2.9 times more Energy, 37.1 times more Fat, 37.7 times more Saturated Fat, 1.9 times more Omega 3, 66.8 times more Omega 6 and 3.4 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.4 times more Fiber than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Boiled California Red Kidney Beans have similar amounts of Protein per 7 oz.
Both Whole-grain Sorghum Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 7 oz.